Roasted Pumpkin With Yogurt and Nut

Roasted Pumpkin With Yogurt and Nut is one of those dishes that looks simple but tastes surprisingly rich and satisfying. I love this recipe because it combines sweet, caramelized pumpkin with creamy, tangy yogurt and the crunch of toasted nuts.

It works beautifully as a side dish, a light vegetarian main, or even as part of a festive spread. Below, I’ll walk you through everything step by step so you can confidently make this dish at home.

1. Roasted Pumpkin With Yogurt and Nut ( Yield: 4 Serving )

Ingredients

Roasted Pumpkin

• 1.2 kg / 2.4 lb pumpkin

• 2 tbsp extra virgin olive oil

• 1 garlic clove, finely minced

• 1/2 tsp salt

• 1/2 tsp black pepper

Lemon Yogurt Sauce

• 3/4 cup Greek yogurt

• 1/2 small garlic clove, finely minced

• 1 tbsp lemon juice

• 1 tbsp extra virgin olive oil

• 1/4 tsp salt

• 1/4 tsp black pepper

Sprinkling and Garnishes

• 2 tbsp pine nuts (or other nuts of choice)

• 2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)

• 1/8 tsp sumac (or paprika)

Instructions

Prepare the pumpkin

Start by preheating your oven to 200°C / 400°F. Carefully cut the pumpkin in half, scoop out the seeds, and peel the skin. Cut the pumpkin flesh into evenly sized wedges or large cubes. Keeping the pieces similar in size helps them roast evenly.

Season the pumpkin

Place the pumpkin pieces in a large mixing bowl. Add the extra virgin olive oil, minced garlic, salt, and pepper. Toss everything well so the pumpkin is evenly coated with oil and seasoning.

Roast the pumpkin

Spread the pumpkin pieces on a large baking tray in a single layer. Avoid overcrowding, as this can cause steaming instead of roasting. Roast in the preheated oven for 30–40 minutes, turning once halfway through, until the pumpkin is tender inside and golden with slightly crisp edges.

Toast the nuts

While the pumpkin is roasting, heat a small dry pan over medium heat. Add the pine nuts and toast them for 2–3 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat immediately and set aside to cool.

Make the lemon yogurt sauce

In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed. The sauce should be tangy but balanced.

Assemble the dish

Once the pumpkin is done, transfer it to a serving platter while still warm. Spoon the lemon yogurt sauce generously over the roasted pumpkin.

Add garnishes

Sprinkle the toasted pine nuts over the top, followed by the chopped coriander or parsley. Finish with a light dusting of sumac or paprika for color and a subtle tang.

Serve

Serve immediately while the pumpkin is warm and the yogurt sauce is cool. This contrast is what makes the dish so enjoyable.

2. Tips for Perfect Roasted Pumpkin With Yogurt and Nut

Select the right pumpkin

Choose a pumpkin or squash with firm flesh and a slightly sweet flavor, such as sugar pumpkin or butternut squash. These varieties roast well and develop a soft interior with lightly caramelized edges.

Cut evenly for consistent roasting

Try to cut the pumpkin into pieces of similar size. Even cuts ensure that everything cooks at the same rate, preventing some pieces from becoming too soft while others stay undercooked.

Use enough space on the baking tray

Spread the pumpkin out in a single layer with space between the pieces. Overcrowding traps steam and reduces browning, while proper spacing helps achieve a golden, roasted surface.

Roast at high heat

A hot oven is essential for bringing out the pumpkin’s natural sweetness. High heat encourages caramelization and prevents the pumpkin from becoming watery.

Balance the yogurt sauce

Taste the yogurt sauce before serving and adjust the lemon, salt, or olive oil as needed. The sauce should be creamy and tangy to balance the sweetness of the roasted pumpkin.

Toast nuts just before serving

Lightly toasting the nuts enhances their flavor and keeps them crunchy. Adding them at the last moment ensures they don’t lose texture.

Finish with fresh herbs and spice

Sprinkle herbs and sumac or paprika right before serving. This keeps the flavors bright and adds a fresh, aromatic finish to the dish.

3. Frequently Asked Questions

Can I use a different type of squash instead of pumpkin?

Yes, this recipe works very well with butternut squash, kabocha, or acorn squash. The flavor will be slightly different but still delicious.

Is this dish served hot or cold?

It’s best served warm, with the yogurt sauce added just before serving. However, it can also be enjoyed at room temperature.

Can I make this dish ahead of time?

You can roast the pumpkin and prepare the yogurt sauce in advance. Store them separately and assemble just before serving.

What nuts work best if I don’t have pine nuts?

Almonds, walnuts, pistachios, or cashews are all great alternatives. Just chop them roughly and toast lightly.

Is this recipe suitable for a vegetarian diet?

Yes, this dish is completely vegetarian and can be a satisfying meat-free option.

4. Nutrition Information

Roasted Pumpkin With Yogurt and Nut is a simple yet elegant dish that highlights how a few good ingredients can create incredible flavor. I love how the sweetness of roasted pumpkin pairs with tangy yogurt and crunchy nuts, making it suitable for both everyday meals and special occasions. Once you try this recipe, it may quickly become one of your favorite ways to enjoy pumpkin.